Yogurt Deviled Eggs
Source of Recipe
Sockville
List of Ingredients
Yogurt Deviled Eggs
6 hard-boiled eggs
1/4 cup plain low-fat yogurt
1 teaspoon minced onion
1 teaspoon parsley flakes or dried chives
1 teaspoon lemon juice
3/4 teaspoon prepared mustard
1/4 teaspoon salt (optional)
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 dash paprika Recipe
Cut eggs in half lengthwise.
Remove yolks and set aside.
Mash yolks with fork and blend in remaining ingredients.
Refill whites using about 1 tablespoon yolk mixture for each egg half.
You can also mix everything up by placing the yolks in a plastic storage bag.
Add remaining ingredients except egg white halves to the bag.
Close bag and knead the bag until everything is well blended and smooth.
Push the contents toward the corner.
Snip about 1/2 inch off the corner of the bag.
Squeezing the bag gently, fill the reserved whites with yolk mixture.
Chill to blend flavors.
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